Neer Dosa is quite popular in coastal Karnataka. Rice and coconut are the main ingredients for this lacy and tasty dosa. We were first introduced to this on a trip to Sringeri at Coffee Shop Bhadra Stop. White lacy dosa was served with peanut onion chutney on the banks of river Bhadra in a coffee plantation. What is there not to like in it. Came back and searched for the recipe and tried it out. It took some turns to get the recipe right.
With my quest to have more of millets, I tried to replace the rice with Little Millets and followed the same process resulting in quite tasty but brown dosa. Served with a dollop of butter for a tasty meal.
Ingredients for 2 serving:
- 1/2 cup little millets
- 1/4 cup grated coconut
- Salt to taste
- 2 cups of water
Method:
- Soak millets in sufficient water for 5 hours or overnight.
- Drain the water, add the grated coconut and grind into a very fine paste.
- Add the salt and 2 cups of water to make into a thin batter. That is why it is called neer dosa.
- Heat a cast iron or a non stick pan to high.
- Season with oil and spread the batter just like rava dosa.
- Drizzle with a tea spoon of oil.
- When the edges start to raise flip the dosa.
- Cook for a few seconds on the other side.
- Fold and serve.
This dosa will not be white and might not look as good as neer dosa made with rice, but the taste and nutrition will outweigh the looks.
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